Erica Robinson's 'Legion of BOOM' Shrimp

Add all of the BOOM Buffalo Sauce ingredients to a blender. Blend until everyone is friendly and combined (45 seconds to 1 minute). Once blended, pour the sauce into a large sauce pan and simmer over medium. Keep an eye on it; you’ll want to give it a stir occasionally. When the sides start to bubble and it gets a glossy, lava-looking color, you’ve nailed it (about 15-20 minutes). When the sauce is finished, turn the pan off.

While the sauce is working, take a large sauté pan and pour in enough veggie oil to cover the bottom and just start to curl on the side. Let it warm up over medium heat while you get started on the shrimp.

In a medium bowl mix the milk, flour, cornstarch, egg, sriracha and chili sauce until blended. After the lumps and bumps are gone, grate in fresh ginger. Throw in the cleaned, deveined shrimp into the yummy tub and let them hang out for a few minutes.

In another medium bowl, mix together panko, parsley, onion powder, pinch of salt, few grinds of pepper and garlic powder. Coat the shrimp (one at a time) in the panko then place shrimp in their tanning bed of oil. You should do them in two batches of six so the pan doesn’t get overcrowded and the oil doesn’t cool too much. Depending on the size of your shrimp, it should take 2-3 minutes on each side. Watch for the shrimp to turn pink and the panko crunchiness to turn a delicious shade of golden brown. When the shrimp are done, throw them into the BOOM sauce pan.

Let the shrimp sit in the hot tub of BOOM sauce while you work on the blue cheese dressing. Combine all the ingredients in a medium bowl. Add some salt and pepper to taste (I do a few twists of pepper and a pinch or two of salt).

Once your dressing is mixed, grab the shrimp out of their sauce tub and plate with your favorite fixings (I use celery and carrot sticks). Throw a dollop of blue cheese dressing on the side for dipping and serve to your hungry football fans!